Cream Cheese Sausage Balls are not your ordinary sausage balls. Made with Bisquick, pork sausage, cheddar cheese and cream cheese. The perfect appetizer!
CREAM CHEESE SAUSAGE BALLS
The sausage ball has evolved some over the years but the basic recipe is almost always the same. Sausage. Bisquick. Cheese. This particular recipe adds cream cheese to the mix to amp up the creaminess and flavor of the original Bisquick sausage ball recipe.
TWEAKING THIS RECIPE
When I first made this recipe, the sausage balls spread quite a bit and got a little too well-done on the bottoms. So, I decided to chill the formed sausage balls before baking. I also decided to use parchment paper on the metal baking sheets because it not only helps with sticking but with clean up as well. It was worth it to make these a second time. These would certainly be a hit at any party!
CAN I FREEZE THE SAUSAGE BALLS?
Yep, you sure can! You’ll need to stick them on a baking try and pre-freeze them before packing them up. That way they don’t stick together in the bag you pack them up. So, place them an inch apart on parchment paper-lined baking tray and stick in the freezer for a few hours. Then remove and place them in a freezer-safe ziploc bag. Then, when ready to use, follow baking directions below (adding on a few minutes since you are cooking from frozen.)
1 LB preferred brand and heat level Breakfast Sausage [Turkey sausage is awesome too!]
3/4 cup, plus 1 or 2 TBSP Bisquick
2 cups shredded extra sharp Cheddar cheese
1/4 tsp onion powder
1/4 tsp celery salt
1/4 tsp garlic powder
optional: 8 oz Cream cheese: reduced fat or Neufchatel [confession: I can NEVER remember how to spell that!] work great here.
Preheat oven to 375 F. Combine all ingredients in a large mixing bowl; stir well. Form into 1 inch balls. Place on ungreased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan.